Salted Caramel Hot Chocolate Recipe
At this time of the year, I am all for delicious hot drinks. When you’re committed to dog walks at least twice a day, it’s inevitable that you’re going to spend your fair share of winter being rained on, wading through snow, skidding across ice and being blasted by the wind. At best, it’s just going to be straight up cold. When I gt home from being beaten up by the elements I like to warm up with a mug of something wonderful, preferably with chocolate. If that sounds good to you too, then you’re going to love this salted caramel hot chocolate recipe.
I started making this salted caramel hot chocolate in November and it’s since been at least a weekly regular in my post-walk routine. There’s nothing quite as lovely as getting back from a cold, wet walk and making yourself cosy with a hot chocolate, and the addition of salted caramel makes it even better.
Rather than using actual caramel in this recipe I use dates and coconut, which add a delicious toffee flavour. If you want to use caramel sauce then go for it, Nigella has a delicious salted caramel recipe, or you could use muscovado sugar if you don’t have the original ingredients.
Salted Caramel Hot Chocolate Ingredients
- 1 cup of milk
- 2 medjool dates, stones removed
- 1 tsp coconut sugar
- 2 tbsp cacao powder or good quality cocoa powder
- 1 pinch pink himalayan salt, or sea salt to taste
- Optional: whipped cream, caramel sauce
Salted Caramel Hot Chocolate Method
Add a splash of the milk to a blender and combine with the dates, coconut sugar and cacao powder. Heat the remaining milk in a saucepan on a low heat. When the milk is warm, add the blended dates, sugar and cacao mixture and stir to combine. Add a pinch of pink himalayan salt or sea salt – start with a very small amount and add more if you need it.
If you’re feeling fancy then top with whipped cream and a drizzle of caramel sauce.
Needless to say, this recipe is just for humans! Chocolate is toxic to dogs, so don’t let them guilt you into giving them a sip.